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bisol jeio prosecco roseWe all know Brown Brothers as Australian pioneers of the unusual grape variety – amongst the usual shelves of Chardonnay, Shiraz and Cabernet you’ll find more esoteric bottlings of Vermentino, Tempranillo, Albarino and Sangiovese all from Brown Brothers.
New to their range is a Prosecco, the Italian sparkling wine (made from the grape of the same name). Plantings of this grape in Australia are miniscule. In fact, I wasn’t aware there was any Prosecco grow outside of Italy until this sample arrived.

“This is the first release of the Brown Brothers Prosecco. The wine is part of our limited release range and will be available at Cellar Door and restaurants for this first release. The Prosecco is another example of Brown Brothers innovation and experimentation as we bring more and more styles of wine to our portfolio. The Prosecco has a pale gold colour with subtle green hues and a delicate nose displaying citrus, apple and pear characters. These characters follow through to the palate which is fresh and crisp with tight natural acidity from the cool climate fruit. Prosecco is made to drink young while at its light and delicate best.”



Champagne/Sparkling Wine Review/Tasting NoteWine Tasting Note: Brown Brothers Prosecco, 2008, King Valley, Victoria, Australia.

Available from Christopher Piper Wines £11.13 [More: Adegga / Snooth]
Delicate fizz of the first order.. Lovely deep colour and firmer palate than an Italian version. Fresh, bubbly, apple, a litte citrus and flowery. A fine aperitif. Stylish packaging too. Alcohol 12%.
Scribblings Rating – 92/100 [4 out of 5]

Bisol is one of the largest Prosecco producers in Italy; but a producer that retains quality and finesse in its large range. Has it really been two years since I enjoyed the Bisol dinner at l’Ortolan? Some superb Prosecco and Food matches that evening. Just added to the Bisol range is a rosé:



Champagne/Sparkling Wine Review/Tasting NoteWine Tasting Note: Bisol Jeio Rosé, NV, Veneto, Italy.

Available from Bibendum Wines £10.01. [More: Adegga / Snooth]
As with all decent rosés it is the colour that attracts; here its a firm rose colour with hints of orange. Delicate cherry and rose aromas and flavours and a great mass of refined bubbles. Light, fresh and delicate. Citrusy, a touch of sweetness countering the acidity. New to the UK. Alcohol 11.5%.
The Bisol was designed with food matching in mind; so recommended as an awesome match with shrimp, lobster, seafood in general and salami. For me though a vividly coloured Baked Beetroot Risotto made for a rather scrumptious match.
Scribblings Rating – 92/100 [4 out of 5]

UPDATE: Technically the Bisol is not a Prosecco; it is not made from the Prosecco grape but from a mix of Pinot Noir (95%) and Merlot (5%) which accounts for the colour! All the grapes are frm Bisol owned vieayrds and it is made in a similar way.

Italy Abroad recently posted details on Prosecco being bottled in Germany and the various DOCG/DOC labeling rules that now apply; if that is your bent.

2 Comments »

  1. Christian says:

    I agree brown brothers are quite the innovators. But Dal Zotto wines were the first winery in australia to plant and produce prosecco. The first australian release was 2004.

  2. Richard Cottam says:

    Is prosecco the name of the grape variety or the style of wine? I thought Glera was the most common grape variety used for making Italian prosecco but other varieties are also used. Having said that, in common usage, the term prosecco seems to be used quite widely to describe both the wine style and the grape variety.

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